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Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-made for Your Kitchen's Most Versatile Pot
Contributor(s): America's Test Kitchen (Corporate Author)

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ISBN: 1945256567     ISBN-13: 9781945256561
Publisher: Americas Test Kitchen
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Binding Type: Paperback
Published: December 2018

Annotation: Collects recipes highlighting the Dutch ovens versatility as a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the vessel for one-dish meals, including such dishes as chicken curry, minestrone, pot roast, and fried chicken.
Additional Information
Library of Congress Subjects:
Dutch oven cooking.
One-dish meals.
BISAC Categories:
- Cooking | Methods
- Cooking | Courses & Dishes
- Cooking | Courses & Dishes
Dewey: 641.5/89
LCCN: 2018024993
Academic/Grade Level: General Adult
Book type: Non-Fiction
Physical Information: 9.75" H x 8.00" W x 1.00" (2.20 lbs) 318 pages
Descriptions, Reviews, Etc.

Contributor Bio(s): America's Test Kitchen is well-known for its top-rated television shows, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Reviewed by Publishers Weekly Reviews (PW Reviews 2018 October #3)

The team at America's Test Kitchen illustrates the practicality and versatility of the dutch oven with these hearty dishes. Even if home cooks don't opt for ATK's recommended model from Le Creuset (it retails for upwards of $150; the editors suggest an alternative "best buy" for $84), they're sure to find plenty of solid standards—fried chicken, mashed potatoes, baked beans, Bolognese sauce—as well as some surprises (Texas chicken-fried steaks; Vietnamese beef pho, etc.). As one might expect from cooking in a dutch oven, these dishes take time. Most, even a "quick" beef and barley soup, take at least an hour; a simple pot roast takes four and a half hours. The editors do suggest, however, time-saving tips for preparation: canned beens are suggested rather than soaking dry ones overnight for the minestrone soup and other bean-based dishes. Readers who appreciate the comforting heartiness of dutch-oven cooking will find lots to choose from, such as chicken soup with parmesan dumplings; roasted poblano and white bean chili; and a must-try bourbon-pecan bread pudding. This is a great resource to have on hand when comfort food cravings hit on a weekend. (Dec.)

Copyright 2018 Publishers Weekly.
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